A smoked calamansi lemongrass cornish hen with calamansi salsa verde. This dish takes time to make but is perfect for a special meal. The chicken is brined in a mixture infused with flavors before being smoked and served with a refreshing salsa verde.
1: In a pot over medium-high heat, add 1 onion, lemongrass, 2 garlic cloves, bay leaf, brown sugar, 1/4 cup of salt, black peppercorns, 10 calamansi, orange, and water. Once the sugar and salt have dissolved, remove the mixture from the heat and let it cool completely.
2: Pour the brine into a container with the hen and chill it in the fridge overnight or for up to 24 hours.
3: Preheat the smoker to 225°F for 15 minutes and preheat the oven to 400°F.
4: Remove the hen from the brine, pat it dry with paper towels, insert an internal thermometer, and let it sit for 15 minutes to reach room temperature. Smoke the hen until it reaches an internal temperature of 150°F.
5: To make the salsa verde, combine tomatillos, the remaining onion, 2 garlic cloves, jalapeno, 1 teaspoon of salt, black pepper, and olive oil on a baking sheet. Roast everything for 10 minutes, then transfer to a blender with cilantro, basil, and the remaining calamansi. Blend on high until fully combined, then transfer to a container and chill in the fridge until needed.
6: In a small pot over medium heat, melt together butter and annatto seeds.
7: Once the hen reaches 150°F, baste it with the annatto butter and increase the smoker to 400°F, basting every 5 minutes.
8: Rest the hen for 10 minutes before carving. Serve the hen with the salsa verde, annatto butter, and garnish with cilantro and basil leaves.
